115 g Butter
115 g self-raising flour
115 g Chelsea Caster Sugar 
1 tsp ground cinnamon
2 eggs
2 dessert apples peeled, cored and chopped into small chunks

1. Preheat the oven to 190°C/170°C fan. 
2. Mix together the butter, flour, Chelsea Caster Sugar and cinnamon.
Break in the eggs and mix together until smooth.
3. Fold chopped apple into the cake mixture. Divide among cupcake cases, remembering not to over-fill them.
4. Bake in the oven for 12–15 minutes. The cakes are ready when they spring back when lightly touched with a finger.